Zucchini, zucchini and more zucchini…
I have one more left on my counter begging to be made intowww.tiffanyhaugen.com/best-ever-zucchini-bread/ But what did I do with the countless others? My own version of Zucchini Pasta… It only looks like pasta though, as it is just plain dried zucchini. SO EASY… just slice, dry & store!
- Wash and dry zucchini.
- Cut lengthwise and remove seeds and pith.
- Using a vegetable peeler, peel long, thin slices of zucchini.
- Place flat, close together but not overlapping, on dehydrator trays.
- For swirls, roll up thin slices and place upright.
- For lattice, weave thin slices in a lattice pattern.
- For the messy method, simply toss the thin slices on a dehydrator try and try to even them out as much as possible.
- Using a food dehydrator set to 130º these versions of Zucchini Pasta dried in 6-8 hours on a warm, sunny day. No worries on getting them too dry as they will reconstitute in water just fine.
Store Zucchini Pasta in airtight containers or vacuum seal for long-term storage.
Stay tuned for recipes using dried zucchini such as Winter Vegetable Soup, Veggie Lasagne (using the dried latticed zucchini in place of lasagne noodles) and Veggie Stir-Fry (using the swirls).
As fun as all the “pasta” shapes and variations were to make, my biggest surprise came in how tasty the dried slice are to munch on. Almost calorie-free, these are a great thing to nibble on those days spent editing in front of the computer all day or on those long drives.
I would love to hear from you! Please contact me through this website with any comments or questions. You can also find me on Facebook, Pinterest and Twitter. Enjoy!